Chicken Burrito Bowls With Jalapeño Ranch

Chicken burrito bowls sound simple enough, but most versions you order out are either too spicy, too skimpy on protein, or just expensive. This one is none of those things.

This is my copycat recipe of the burrito bowl from Tortilla Ranch Mexican Grill in Kansas City, and if you've eaten there, you already know they serve fresh, big, bold flavor. Juicy grilled chicken thighs and a jalapeño ranch that makes everything taste better. Not spicy. Not boring. Just really, really good.

Why You Will Love This Recipe

• Large portions of grilled bone-in chicken thighs, not cubed breast meat, for maximum char, juiciness, and flavor.
• A homemade jalapeño ranch that is not an afterthought. It's what makes this bowl so good.
• Great for buffet-style dinners and potlucks. Swap toppings for what you have. Set everything out and let people build their own.
• While the ingredient list is long, most of them are pantry staples you already have. Nothing is strange or hard to find.
• Built for meal prep. It holds up well all week when you keep the dressing separate.

Ingredients

For the chicken

• Boneless, Skinless Chicken Thighs: Boneless, skinless chicken thighs have more fat than breasts, which helps them stay moist while they develop a lightly charred crust on a hot grill. Thighs are forgiving. Even if you pull them at 170°F instead of exactly 165°F, they stay juicy.

• Taco Seasoning: The dry rub on the chicken is adapted from my taco seasoning recipe with two small changes: a little more salt because chicken thighs can take it, and no tomato powder unless you happen to have it in your pantry. If you do, add it. Want heat? Substitute chipotle powder for the chili powder.
• Diamond Crystal Kosher Salt: The recipe is written for Diamond Crystal. If you use Morton's, cut the salt amount by about half.
• Neutral Oil: Canola, vegetable, or grapeseed. It helps the seasoning adhere, reduces sticking, and promotes browning on the grill.

For the Jalapeño Ranch

The full breakdown with notes is on my jalapeño ranch recipe post, but here are the ingredients worth noting.

• Jalapeño: Use half a seeded jalapeño for a mild dressing. Leave the seeds in if you want more heat. Taste a small piece before blending to judge the heat level since peppers vary.
• Cilantro: Stems and all. The stems have just as much flavor.
• Mayonnaise: Full-fat mayo gives you the creamiest result.

For the bowl

• Rice: White or brown. I usually make a large batch on the weekend and freeze portions to use later in the week. Steamer bags work well here too.
• Canned Beans: Black or pinto, drained. Both work.
• Romaine: Two hearts or heads, chopped. Pre-shredded works fine if you want to save time.
• Avocado: Add it right before serving so it doesn't brown.

See the recipe card below for ingredient measurements.

Equipment

• grill or 12-inch skillet: See notes in the recipe card below if using a skillet.
• blender or food processor: To blend the dressing.
• small capacity food scale (optional): Save time and dirty dishes by weighing the ingredients for the dressing.
• 13 x 18-inch rimmed baking sheet
• aluminum foil
• cutting board
• 8-inch chef's knife
• instant-read meat thermometer

Step-by-Step Instructions

Preheat the grill on high. Line a rimmed baking sheet with aluminum foil.

Prep The Chicken

Step 1: In a small bowl, whisk the kosher salt, cumin, chili powder, paprika, garlic powder, onion powder, and coriander together.

Step 2: Lay the chicken thighs across the lined sheet pan. Sprinkle the seasoning on both sides. Drizzle the oil over both sides and rub it in. Set aside.

Make The Jalapeño Ranch

Step 3: Add all dressing ingredients to a blender or food processor. Blend until smooth, 1-2 minutes. Scrape down the sides as needed. Taste for seasoning.

Step 4: Transfer to a container with a lid and chill in the refrigerator for at least 20 minutes before serving.

Prepare The Bowl Ingredients

Step 5: Cook the rice, drain the beans, and chop all the toppings. Set them out in separate bowls if serving buffet style.

Grill The Chicken

Step 6: Rub the grill grates clean with a brush. Place the chicken smooth side down. Dispose of the aluminum foil. Cook with the lid down until lightly charred, about 7-8 minutes per side, until the internal temperature reaches 165°F. Do not flip too early. Let the chicken develop a crust before you move it.

Step 7: Remove the chicken from the grill and let it rest for 5 minutes.

To Serve

Step 9: Slice the rested chicken thighs into small pieces on a cutting board.

Step 10: Spoon rice into each bowl. Add beans and chicken. Top with chopped romaine, green onions, diced avocado, shredded cheese, cherry tomatoes, and black olives. Drizzle with jalapeño ranch. Garnish with cilantro and a lime wedge.

If you want to save time

Because almost everything here is made from scratch, the ingredient list looks long, and the steps can feel like a lot before you get started. Here are the shortcuts I use when I need to cut down on effort.

• Chicken: Buy a rotisserie chicken or pre-cooked grilled chicken pieces from the deli. Warm them slightly before serving. It is not the same as grilled thighs, but it works on a weeknight.
• Seasoning: In a hurry? Season the chicken with just 2 teaspoons of Diamond Crystal kosher salt and 1 teaspoon of chili powder and move on.
• Rice: Use steam-in-bag rice or cook a large batch over the weekend and refrigerate for 4 days or freeze it for up to 3 months.
• Lettuce: Pre-shredded romaine from a bag saves 2 minutes of chopping.
• Dressing: Store-bought ranch works. A spoonful of sour cream and salsa is another quick option. But the homemade jalapeño ranch is a big part of why this bowl tastes the way it does. If you have 10 minutes, make it.

Browse more main dish recipes built for weeknights and entertaining; there are plenty to pull from.

Variations & Substitutions

The toppings listed in the recipe are how I make my bowl. Use them as a starting point and build from there.

Toppings to Add or Swap

• Tortilla chips for crunch.
• Salsa or pico de gallo work great here, and my salsa with canned tomatoes is a fast one to make ahead.
• Corn kernels, fresh or canned.
• Sliced radishes for crunch.
• Make my quick pickled red onions.
• Jarred jalapeños, if you want heat.

Protein Swaps

• Flank steak, seasoned with the same spices, grilled and sliced thin.
• Sauté chicken breasts and slice into thin strips. My sautéed chicken breasts with mustard pan sauce walks through the same high-heat skillet searing technique if you want to understand the method better before you start.
• Shrimp, seasoned with the same spice rub and cooked quickly on a hot grill or skillet.

Lower Carb

• Swap the rice for cauliflower rice or skip it entirely. The bowl is still very filling.

Make Ahead Instructions

This recipe is built for make-ahead cooking, which is why I make it every month.

Up to 3 days ahead: Make the jalapeño ranch and refrigerate, covered.

Up to 1 day ahead: Season the chicken and refrigerate, covered.

Day of: Grill the chicken, cook the rice if you haven't already, and chop the toppings.

For the week: Store all components separately in the refrigerator. Keep the dressing separate. Pull what you want for each meal, reheat the chicken, rice, and beans together, and dress individual portions right before eating.

Storage Information

• Chicken: Store covered in the refrigerator for up to 4 days. Reheat gently in the microwave in 20-second increments or in a 350°F oven, covered with foil, for 10 minutes.
• Jalapeño Ranch: Refrigerate in a sealed container for up to 2 weeks.
• Rice & Beans: Refrigerate for up to 4 days. Reheat in the microwave in 20-second increments.
• Avocado: Do not store diced avocado. Slice fresh each time.
• Assembled bowls: Not recommended. Store components separately for best results.

FAQ

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